Easy Cinnamon Bread Recipe

Cinnamon Swirl Quick Bread

This easy cinnamon bread is soft, moist, and packed with a thick ribbon of cinnamon sugar all the way through. It tastes like a cinnamon roll and a vanilla loaf cake had a baby – and you don’t need any yeast or mixer to make it. Perfect for breakfast, brunch, snacks, or with an evening coffee.

Prep Time: 20 minutes
Cook Time: 50–65 minutes
Total Time: ~2 hours (including cooling)
Servings: 1 loaf (about 10 slices)

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Ingredients

Cinnamon Swirl

• 1/2 cup (100 g) granulated sugar
• 1 tablespoon ground cinnamon

Cinnamon Bread Batter

• 2 cups (250 g) all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (150 g) granulated sugar
• 2/3 cup (160 ml) whole milk, at room temperature
• 1/3 cup (80 ml / 75 g) vegetable oil
• 1/3 cup (80 g) full-fat sour cream (or plain/Greek yogurt), at room temperature
• 1 large egg, at room temperature
• 1 1/2 teaspoons pure vanilla extract

Optional:

• Vanilla icing or simple powdered sugar glaze for drizzling

Step-by-Step Instructions

1. Prep the pan and oven
   • Preheat oven to 350°F (177°C).
   • Grease a 9×5-inch or 8×4-inch loaf pan with nonstick spray (or butter and flour). Set aside.
2. Make the cinnamon sugar swirl
   • In a small bowl, whisk together:
     • 1/2 cup sugar
     • 1 tablespoon ground cinnamon
   • Set aside and remember to reserve about 2 tablespoons for the top later.
3. Mix the dry ingredients
   • In a large mixing bowl, whisk together:
     • 2 cups all-purpose flour
     • 1 teaspoon baking soda
     • 1/2 teaspoon salt
4. Mix the wet ingredients
   • In a separate medium bowl, whisk together until smooth:
     • 3/4 cup sugar
     • 2/3 cup whole milk
     • 1/3 cup vegetable oil
     • 1/3 cup sour cream
     • 1 large egg
     • 1 1/2 teaspoons vanilla extract
5. Combine wet and dry
   • Pour the wet mixture into the bowl of dry ingredients.
   • Whisk or stir gently just until combined. The batter will be thick and creamy.
   • Do not overmix, or your cinnamon bread can turn out dense.
6. Layer the batter and cinnamon swirl
   • Spread about half of the batter into the prepared loaf pan.
   • Sprinkle almost all of the cinnamon sugar evenly over this layer, reserving about 2 tablespoons for the top.
   • Carefully spread the remaining batter over the cinnamon sugar. It will want to stick and drag the sugar, so go slowly and gently, using the back of a spoon or offset spatula.
7. Top and swirl
   • Sprinkle the reserved 2 tablespoons of cinnamon sugar evenly over the top.
   • Using a knife, run a big swirl through the loaf from one end to the other, going down into the batter.
   • Don’t over-swirl or you’ll lose that pretty stripe and just mix everything together.
8. Bake the cinnamon bread
   • Bake at 350°F (177°C) for 50–65 minutes, tenting loosely with foil about halfway through if the top is browning too quickly.
   • A loaf in an 8×4-inch pan usually takes closer to the full 65 minutes; a 9×5 may be done around 50–60 minutes.
   • The bread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
9. Cool completely
   • Place the pan on a cooling rack and let the bread cool in the pan for about 1 hour.
   • Then carefully remove the loaf from the pan and let it cool completely on the rack before slicing or glazing.
10. Glaze and serve (optional)

• If desired, drizzle with a simple vanilla icing (powdered sugar, a splash of milk, and a bit of vanilla) once the loaf is fully cooled.
• Slice and serve as cinnamon breakfast bread, a sweet snack, or dessert.

Pro Tips for the Best Easy Cinnamon Bread

1. Measure flour correctly
   • Spoon flour into your measuring cup and level it off. Scooping compacts the flour and can make the loaf dry and heavy.
2. Use room temperature ingredients
   • Room temperature milk, egg, and sour cream blend more smoothly and help the bread bake evenly with a soft, tender crumb.
3. Don’t skimp on the cinnamon swirl
   • The thick ribbon of cinnamon sugar is what makes this an irresistible cinnamon swirl bread. It may feel like too much when you’re layering, but it bakes up perfectly.
4. Customize the loaf
   • Stir 1 cup of chopped apples, raisins, nuts, or cranberries into the batter for a fun twist on plain cinnamon bread.

Nutrition Info (Estimated)

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Cinnamon Swirl Quick Bread

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• Author: carlosramirez
• Total Time: 120 minutes
• Yield: 10 slices
• Diet: Vegetarian

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Description

This easy cinnamon bread is soft, moist, and packed with a thick ribbon of cinnamon sugar, blending the flavors of a cinnamon roll and vanilla loaf cake. Perfect for breakfast or a sweet snack without yeast or mixers.

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Ingredients

• 1/2 cup (100 g) granulated sugar (for cinnamon swirl)
• 1 tablespoon ground cinnamon (for cinnamon swirl)
• 2 cups (250 g) all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (150 g) granulated sugar
• 2/3 cup (160 ml) whole milk, at room temperature
• 1/3 cup (80 ml / 75 g) vegetable oil
• 1/3 cup (80 g) full-fat sour cream (or plain/Greek yogurt), at room temperature
• 1 large egg, at room temperature
• 1 1/2 teaspoons pure vanilla extract

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Instructions

1. Preheat oven to 350°F (177°C) and grease a 9×5-inch or 8×4-inch loaf pan.
2. In a small bowl, whisk together 1/2 cup sugar and 1 tablespoon ground cinnamon for the cinnamon sugar swirl. Set aside.
3. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
4. In a separate bowl, whisk together 3/4 cup sugar, 2/3 cup whole milk, 1/3 cup vegetable oil, 1/3 cup sour cream, 1 large egg, and 1 1/2 teaspoons vanilla extract until smooth.
5. Pour the wet mixture into the dry ingredients and mix gently until combined, avoiding overmixing.
6. Spread half of the batter into the prepared loaf pan, sprinkle almost all of the cinnamon sugar over it, and then spread the remaining batter on top.
7. Sprinkle the reserved cinnamon sugar over the top, then swirl through the batter with a knife.
8. Bake for 50–65 minutes, tenting with foil if necessary, until a toothpick comes out clean.
9. Cool in the pan for 1 hour, then transfer to a rack to cool completely before slicing.
10. If desired, drizzle with vanilla icing before serving.

Notes

Use room temperature ingredients for better mixing. Measure flour correctly to avoid a dry loaf. Consider adding fruits or nuts for variation.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American